Sugared Cranberry Cupcakes – an elegant holiday treat. Classic vanilla cupcakes studded with fresh cranberries, finished with buttery vanilla frosting and sugared cranberries for a sparkling touch.
Sugared Cranberry Cupcakes
Cranberries brighten desserts year-round, but they truly shine during the holidays. These cupcakes are inspired by sugared cranberries—the glossy, tart-sweet garnish that elevates many festive desserts. The process involves a few steps, but each one contributes to an elegant presentation and a delightful balance of sweet and tangy flavors. Follow the instructions and you’ll end up with impressive, delicious cupcakes that are well worth the effort.
Common Questions About Sugared Cranberry Cupcakes
What are sugared cranberry cupcakes?
They are vanilla cupcakes with fresh cranberries folded into the batter, topped with a classic buttercream frosting and finished with homemade sugared cranberries for sparkle and extra tartness.
How many cupcakes does this recipe make?
This recipe yields 12 cupcakes.
How long will they keep?
Store leftovers in an airtight container in the refrigerator for up to three days.
What other holiday cupcakes are good to try?
Gingerbread cupcakes offer warm, spiced flavor and pair beautifully with cream cheese or vanilla frosting.
Tips for perfect cupcakes
- Follow the recipe closely if you want the same texture and flavor. Major substitutions can affect the result.
- Mix batter just until combined to keep cupcakes light and tender.
- Let cupcakes cool completely before frosting; warm cakes will make the frosting slide off.
- Fill liners about three-quarters full to avoid overflow while baking.
- Rotate the pan halfway through baking if your oven heats unevenly to ensure even browning.
Ingredient Notes
- Sugar: sweetens the cupcakes and is used to make a syrup that helps the granulated sugar adhere to the cranberries.
- Water: dissolves the sugar for the cranberry syrup.
- Fresh cranberries: add bright tartness that contrasts with the sweet cake and frosting.
- Milk: keeps the cake moist.
- Vegetable oil: adds richness and helps retain moisture.
- Eggs: provide structure and bind the batter.
- Vanilla: enhances the overall flavor of both cake and frosting.
- Flour: use the spoon-and-level method when measuring to avoid dry cupcakes.
- Baking powder: gives the cupcakes lift.
- Butter (for frosting): softened butter creates a creamy base for the buttercream—ensure it’s fully softened to avoid lumps.
- Powdered sugar: gives the buttercream structure and sweetness; adjust slightly to reach your preferred piping consistency.
More holiday recipes
- Cranberry Trifle is another festive option that layers cranberries with cake and cream.
Cranberry Cupcakes
Sugared Cranberry Cupcakes – Classic vanilla cupcakes with fresh cranberries mixed in, finished with vanilla buttercream and sugared cranberries.
20 minutes
20 minutes
1 hour 30 minutes
2 hours 10 minutes
Ingredients
For the Sugared Cranberries
- 1 1/2 cups sugar, divided
- 1/2 cup water
- 2 cups fresh cranberries
For the Cupcakes
- 1/2 cup whole milk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup small fresh cranberries
For the Buttercream
- 1/2 cup butter, softened
- 2 1/4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
For the Sugared Cranberries
- Combine 1/2 cup granulated sugar and the water in a medium saucepan over medium heat; stir until the sugar dissolves.
- Remove from heat and add the 2 cups of cranberries, tossing to coat.
- Use a slotted spoon to transfer the cranberries to a parchment-lined baking sheet.
- Let the cranberries dry for about 45 minutes.
- Toss the cranberries with the remaining cup of sugar to coat evenly, then let them set for another 45 minutes before using.
For the Cupcakes
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Whisk together the milk, vegetable oil, eggs, and vanilla in a large bowl.
- Add the granulated sugar and whisk until combined.
- Stir in the flour and baking powder, mixing just until no large lumps remain.
- Fold in the 1 cup of fresh cranberries gently so they don’t break up.
- Divide batter among the liners, about 1/4 cup per cup.
- Bake 15–17 minutes or until a toothpick inserted in the center comes out clean.
- Transfer to a wire rack and cool completely before frosting.
For the Buttercream
- Place softened butter in the bowl of a stand mixer fitted with the paddle (or use a hand mixer). Beat on medium until smooth, about 30 seconds.
- With the mixer on low, gradually add the powdered sugar.
- Add the vanilla once the sugar is incorporated.
- Increase speed to high and beat 1–2 minutes until light and fluffy.
- Pipe or spread the buttercream on cooled cupcakes, garnish with sugared cranberries, and serve.
- Store any leftovers in an airtight container in the fridge for up to three days.
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